Quick and Easy BBQ Tri Tip Roast

INGREDIENTS
1 2-3 pound tri tip roast
3 tablespoons salt
2 teaspoons pepper
2 tablespoons garlic powder
1/2 teaspoon onion powder
1 teaspoons cayenne pepper
olive oil

DIRECTIONS
1. Combine salt, pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
2. Drizzle roast with olive oil and rub with the seasoning mixture completely covering roast.
3. Grill roast on low heat, about 15 minutes per side or until desired doneness.

Purple Potato Crusted Tilapia and Purple Potato Crisps

INGREDIENTS
4 (4 to 6 ounce) tilapia fillets
2 pounds purple potatoes, peeled and very thinly sliced
2 tablespoons butter
olive oil
salt
pepper
fresh rosemary
fresh chives

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Season tilapia with salt and pepper.
3. Top each fillet with enough potato slices to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with salt, pepper and rosemary.
4. Heat a large, oven-proof skillet over medium-high heat. Add about 1 tablespoon olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Cook until the potatoes start to brown and crisp, about 5 minutes.
5. Meanwhile, place remaining sliced potatoes on a cookie sheet. Season with a small amount of olive oil, salt, pepper, and rosemary.
6. Place sheet of potatoes and skillet in the oven. Bake until the fish is cooked through, about 10 to 12 minutes.
7. Serve the fish potato side up sprinkled with fresh chives, along with the potato crisps on the side.


CAUTION: REMEMBER THE SKILLET IS HOT!!! PLACE A POT HOLDER OVER THE HANDLE SO YOU DON’T BURN YOURSELF. The first time I made this dish, not thinking, I grabbed the skillet while plating. Needless to say, the entire dish ended up on the floor and we had bowls of cereal for dinner instead.

Strawberry Shortcake Trifle

INGREDIENTS
1 large angel food cake
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
12 ounces frozen whipped topping, thawed
1 1/2 cups sugar
4 1/2 tablespoons cornstarch
4 1/2 tablespoons strawberry gelatin (Jell-O)
1 1/2 cup hot water
2 packages fresh strawberries, quartered
Half of a chocolate bar

DIRECTIONS
1. In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick and everything is absorbed. Remove from heat and allow to cool completely. I place it in the fridge so it doesn't take as long. Add a few ice cubes to further speed up the process.
2. Add all of the strawberries except for 1/2 of a cup worth and reserve for topping.
3. Slice cake, horizontally into 3 equal layers.
4. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
5. In a large trifle bowl place a layer of cake, topped with a layer of strawberry, followed by a layer of the custard mixture. Repeat layering in this order for remaining cake, strawberries and custard.
6. Top cake with remaining strawberries and shredded chocolate. It is best to shred the chocolate while it is slightly chilled.

NOTE: You can also assemble in individual trifle bowls.

I'm Back Again...

Sorry guys, this blogging thing really isn't my "thing". Cooking is. But when I cook, I just cook. Been having a problem stopping to take a second to tell you all what I am doing. Guess not everyone can just see a finished product and go ya I get it. So will try to make a better effort. Yes I already know I have said this before. So enough!

P.S. Shannon...where ever you go in and edit those damn label things, dessert is spelled with two s'es. I would figure a chocoholic such as yourself would know such things. :)

Heirloom tomato salad

4-5 Heirloom tomatoes cut into bit size chunks
1 avocado cut into bite size chunks
1/4 - 1/2 cup thin sliced red onion (to taste)
1/4 cup basil thinly chopped
olive oil
salt
pepper
1 splash red wine vinigar

Toss together with salt and pepper to taste, coat lightly with olive oil and a splash of vinegar. Serve and enjoy.

Pico De Gallo

1.5 large tomatoes finely diced
1/4 red onion finely diced
1/2 jalapeño finely diced
1-2 large cloves garlic pasted (or grated in zester)
Juice of half of lime
Juice of half of lemon
1/4 tsp salt
2 pinches pepper
1/4 tsp sugar
cilantro chopped to taste


In medium bowl combine red onion, jalapeño, diced tomato, cilantro, lime juice, lemon juice, salt, pepper, garlic paste, and sugar. Gently toss together and refrigerate until serving.

Grilled chicken tacos

4-5 pieces boneless skinless chicken
4 Tbsp olive oil
2 Tsp Tapatio
2 Tsp Adobo seasoning
1 lime juiced
1 Tsp pepper
1/4 Tsp salt

Combine all ingredients in bowl and allow to marinate for 30 minutes. Preheat grill to medium low. Grill chicken for 6 minutes per side and remove when juice runs clear. Chop up and serve with pico de gallo and avocados.